Description
A vibrant and flavorful Street Corn Chicken Rice Bowl featuring tender chicken, sweet corn, zesty lime, and a creamy sauce served over fluffy rice. This easy recipe is perfect for busy weeknights and brings the flavors of Mexican street corn to your dinner table.
Ingredients
Scale
- 1 cup cooked rice (white or brown)
- 1 pound boneless chicken breast, diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 lime, juiced
- ½ cup mayonnaise or Greek yogurt
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 avocado, sliced (optional)
- Crumbled cheese (such as queso fresco or feta, optional)
Instructions
- Prepare the Chicken: In a medium skillet over medium heat, add a splash of olive oil. Season the diced chicken with chili powder, garlic powder, salt, and pepper. Cook the chicken for about 5-7 minutes until it’s golden brown and cooked through. Remove from the heat.
- Cook the Corn: In the same skillet, add the corn and cook for another 2-3 minutes until warmed through. Add lime juice and stir to combine.
- Make the Sauce: In a bowl, mix the mayonnaise or Greek yogurt with a splash of lime juice and a pinch of salt.
- Assemble the Bowl: In a bowl, start with a base of cooked rice. Top with the cooked chicken and corn mixture. Drizzle the creamy sauce over the top.
- Garnish: Finish your bowl with fresh cilantro, avocado slices, and crumbled cheese, if using.
- Serve & Enjoy: Dig in and enjoy the amazing flavors of your Street Corn Chicken Rice Bowl!
Notes
- For a low-carb option, use cauliflower rice or switch chicken for shrimp or grilled veggies.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal